Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Daniela Summa"'
Autor:
Stefania Costa, Daniela Summa, Matteo Radice, Silvia Vertuani, Stefano Manfredini, Elena Tamburini
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 12 (2024)
Introduction: Lactic acid (LA) production from fossil resources is unsustainable owing to their depletion and environmental concerns. Thus, this study aimed to optimize the production of LA by Lactobacillus casei in a cultured medium containing fruit
Externí odkaz:
https://doaj.org/article/e9c8190f71204ccabd2ab599c5d4acb0
Autor:
Irene Gugel, Daniela Summa, Stefania Costa, Stefano Manfredini, Silvia Vertuani, Filippo Marchetti, Elena Tamburini
Publikováno v:
Fermentation, Vol 10, Iss 2, p 80 (2024)
This study assesses the efficacy of three white-rot fungi—Bjerkandera adusta, Phanerochaete chrysosporium, and Trametes versicolor—in degrading synthetic dyes and lignin in pulp and paper mill effluents, which annually contribute around 40,000 mi
Externí odkaz:
https://doaj.org/article/5ef70a32ec754b8aaadaf51e804fd12f
Autor:
Daniela Summa, Edoardo Turolla, Mattia Lanzoni, Elena Tamisari, Giuseppe Castaldelli, Elena Tamburini
Publikováno v:
Resources, Vol 12, Iss 6, p 62 (2023)
The Pacific oyster Crassostrea gigas is one of the world’s most cultivated and prized molluscs. Although it is usually considered a luxury product, it meets all the requirements to be included in a sustainable diet, and its production and consumpti
Externí odkaz:
https://doaj.org/article/9fb3eee87a634d54bd56292bf7828c08
Publikováno v:
Resources, Vol 11, Iss 5, p 48 (2022)
Bivalves aquaculture is already considered a very sustainable for of food production and might become an essential pillar on which to develop future global food security. However, with the increase in production, a correspondingly great amount of was
Externí odkaz:
https://doaj.org/article/dcbd6357245d4673b0fad7b2dc4a7809
Publikováno v:
Fermentation, Vol 7, Iss 4, p 317 (2021)
From an industrial point of view, the use of microorganisms as a wastewater bioremediation practice represents a sustainable and economic alternative for conventional treatments. In this work, we investigated the starch bioremediation of paper mill w
Externí odkaz:
https://doaj.org/article/b504272ac52f490fae46500d833e089a
Autor:
Federico Zappaterra, Stefania Costa, Daniela Summa, Bruno Semeraro, Virginia Cristofori, Claudio Trapella, Elena Tamburini
Publikováno v:
Molecules, Vol 26, Iss 19, p 5966 (2021)
Bile acids (BAs) are a family of steroids synthesized from cholesterol in the liver. Among bile acids, ursodeoxycholic acid (UDCA) is the drug of choice for treating primary biliary cirrhosis and dissolving cholesterol gallstones. The clinical effect
Externí odkaz:
https://doaj.org/article/c9fd5b8ce683481698b43f764b101d7c
Publikováno v:
Applied Sciences, Vol 11, Iss 13, p 6061 (2021)
The organic fraction of municipal solid waste (OFMSW) is recognized as a suitable substrate for the anaerobic digestion (AD) process and is currently considered a mature technology. A promising strategy to enhance biogas yield and productivity is the
Externí odkaz:
https://doaj.org/article/147a902f0496432f80d40b0e72646b86
Autor:
Federico Zappaterra, Stefania Costa, Daniela Summa, Valerio Bertolasi, Bruno Semeraro, Paola Pedrini, Raissa Buzzi, Silvia Vertuani
Publikováno v:
Molecules, Vol 26, Iss 5, p 1352 (2021)
Cortisone is a steroid widely used as an anti-inflammatory drug able to suppress the immune system, thus reducing inflammation and attendant pain and swelling at the site of an injury. Due to its numerous side effects, especially in prolonged and hig
Externí odkaz:
https://doaj.org/article/e84bd7bbd6854f498231370058e05025
Autor:
Stefania Costa, Daniela Summa, Bruno Semeraro, Federico Zappaterra, Irene Rugiero, Elena Tamburini
Publikováno v:
Fermentation, Vol 7, Iss 1, p 3 (2020)
Lactic acid (LA) obtained by fermentation of carbohydrates is well-known and widely used in the food sector. This process is as an alternative to the chemical synthesis and ensures several advantages especially in terms of environmental sustainabilit
Externí odkaz:
https://doaj.org/article/e7f3a1cfe2f94f448a397e67236c11d5
Autor:
Federico Zappaterra, Daniela Summa, Bruno Semeraro, Raissa Buzzi, Claudio Trapella, Miguel Ladero, Stefania Costa, Elena Tamburini
Publikováno v:
Fermentation, Vol 6, Iss 4, p 96 (2020)
Sorbic acid is the most commonly used preservative in the food industry. The antimicrobial inhibition of sorbic acid could be influenced by its lipophilic nature, which reduces its use in hydrophilic food formulations. Reactions between sorbic acid a
Externí odkaz:
https://doaj.org/article/222d049e7bb44cdb88a36761d5f2f51e